Lemon Curd Tart
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Lemon Curd Tart

Course Dessert
Cuisine American
Keyword lemon tart
Servings 8 pieces
Author Melissa Sperka

Ingredients

  • 1 1/2 cups lemon wafer OR shortbread cookie crumbs
  • 1/4 cup salted butter melted
  • 2 Tbsp granulated sugar
  • 1 cup granulated sugar
  • 3 medium lemons finely zested with a microplane
  • 1/2 cup salted butter softened
  • 4 large eggs plus one egg yolk room temerpature
  • 3/4 cup fresh lemon juice
  • 2 Tbsp cold water
  • 1 0.25 oz packet plain unflavored gelatin
  • Fresh berries and whipped cream for garnishing

Instructions

  • Preheat oven to 350°F. In a medium size bowl mix together the cookie crumbs, butter and sugar. Press into a 9-inch tart pan with a removable bottom. Bake until lightly golden and set,  about 15 minutes. Set aside to cool. 
  • In a medium-size mixing bowl mix together the sugar and lemon zest until fully combined.
  • Use a whisk or electric mixer on low speed to cream the butter with the lemon sugar.
  • Add the whole eggs and yolk one at a time beating well after each addition.
  • Add the lemon juice. Mix well.
  • Pour into a heavy bottomed saucepan. Simmer over medium-low heat until thickened to a pudding consistency about 10-15 minutes, stirring constantly to prevent scorching. Adjust the temp down, if needed.
  • Meanwhile, place 2 Tbsp cold water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 5 minutes.
  • Remove lemon curd from heat and add softened gelatin. Mix well until gelatin is completely incorporated. Pour into baked tart shell. (See Cook's note) 
  • Chill for 4 hours or overnight. Garnish with whipped cream and fresh berries. 

Notes

For a completely smooth lemon curd strain through a fine mesh sieve to remove lemon zest.